Preparation
1. Cream butter and sugar together on a medium speed until light, fluffy, and pale in color, about 4 minutes.
2. Add in egg and vanilla, beating well to combine.
3. On a low speed gradually add in flour.
4. Wrap the bowl with plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350°F and line two large baking sheets with parchment paper, set aside.
6. In one small bowl combine egg white and water and add peanuts into another bowl.
7. Portion out the dough into 1-inch balls. Dip each portion into the egg white-water mixture, letting the excess drip off. Roll the coated cookie dough in the peanuts.
8. Place the coated cookies on the prepared baking sheets with 2-inches of space between each cookie.
9. Using a small teaspoon or your thumb, press an indentation into the center of each cookie. Dollop a bit of peanut butter into the center of each cookie.
10. Bake the cookies for 12 to 13 minutes, rotating halfway. Let the cookies cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
11. In a microwave-safe bowl melt the white chocolate and vegetable oil in 30-second intervals until completely melted. Drizzle the melted chocolate over the cookies.
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